Acidified bulk storage

Tomatoes were covered with a hydrochloric acid solution, pH of 1.2-1.6, to inactivate microorganisms and plant enzymes (16). Pre-peeled tomatoes were stored in acid solutions successfully. Fructose and carotene degradation in the presence of oxygen were practical disadvantages. The processing and acidified bulk storage of semifinished fruits and vegetables reduced costs and improved quality (17). 

Vegetables are acidified by soaking in an acid solution prior to processing, bulk storage in acid solutions, blanching in acid solution or direct addition of an acid brine. Acidifying soak water with citric or malic acid enhances the quality of canned dry beans (12) and dry lima beans (13). The occurrence of splits, drained weights, shear values, color and taste of dry beans were improved. 

Oral concentrate - Concentrate may be diluted with distilled or acidified tap water or suitable juices. Dilute each dose just prior to administration preparation and storage of bulk dilutions is not recommended. 

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